This eggnog drink is smooth and creamy, with a sweet taste and hints of nutmeg and cinnamon. By making this at home, you can enjoy it any day of the year, and it can be tweaked exactly to your tastes, unlike store-bought. This homemade eggnog also has significantly fewer carbs since no sugar is used.
- 2 cups heavy whipping cream
- 1 cup unsweetened plain almond milk (Note 1)
- 3/4 cup powdered
erythritolsweetener (Note 2)
- 4 large eggs
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon
- 1/4 teaspoon
- Separate Eggs: Separate yolks from whites (Note 3). Stir yolks in bowl until smooth, then set aside. Cover and refrigerate whites.
- Heat Ingredients (Note 4): Add heavy whipping cream, almond milk, sweetener, and egg yolks to saucepan over medium-low heat. Stir nearly constantly until mixture reaches 160 F to pasteurize, 10 to 15 minutes. Mixture should not be hot enough to simmer.
- Finish & Chill: Turn off heat. Whisk in vanilla extract, nutmeg, and cinnamon until well-mixed; they will not dissolve. Let stand to cool, then cover and refrigerate for at least a few hours or ideally overnight to chill.
|Makes 6 Servings|
|Amount Per Serving (2/3 cup):|
|Calories 330 (89% from fat)|
|Total Fat 33g||50%|
|Saturated Fat 19g||97%|
|Net Carb 2.5g|
|Total Carb 3g (Note 9)||1%|
|Dietary Fiber 0.5g||1%|
I hate eggnog…like it makes me want to lose my lunch. But I always buy it for my husband and younger son because they love it. Now that we are on keto, store bought eggnog was out (yay!!) My husband was pretty disappointed. Then I found this recipe. Oh.My.Word!! I totally fell in love. I am a convert. This is my new favorite keto recipe!!
This is so good. Great recipe as written. However I did use xylitol but less of it. About 1/2 cup powdered. Xylitol is sweeter than erythritol in my opinion. I also added a little more cinnamon at the end as well as about 1/2 tsp rum extract and 2 pinches salt. The rum extract took it to the next level. Thanks for the recipe!
Merry Christmas to me because this eggnog is AMAZING. It’s hard to believe that it has no sugar in it. It’s better than anything I’ve ever bought in a store and so good that my mother-in-law tried it and immediately asked for the recipe. I did use pure liquid stevia instead of erythritol, just because of personal preference.
One question- how long does this keep for?
Thanks Sarina! It keeps well for at least 3-4 days. It’ll likely last up to a week, but I usually drink it up much sooner than that so I haven’t been able to test to be certain 🙂
Sarina, how much stevia did you use? I prefer stevia as well…
I love this! This is my favorite egg nog! 😊 Thank you so much for this recipe!!
Me and my Daughter made this the night before Thanksgiving and it was a big hit with my family the next day. Even my picky granddaughter loved it. LOL
You can try heating the eggnog to 160° in a slow cooker on low, stirring occasionally.
I’m wondering where the carbs come from if the erythritol isn’t included?
Mostly the heavy whipping cream. More info at https://www.savorytooth.com/hidden-carbs/
Can I add a flavour to it, like chocolate, pistachio, prunes, coffee..?
Yes, I think that would work well with this eggnog recipe. All of your flavoring suggestions sound delicious.
Does it have the cooling effect that erythritol seems to have?
It does not. The cooling effect can happen in baked goods when too much erythritol is used, but I’ve never seen it happen with liquids before.
If using Swerve’s confectioner, do you recommend to use less than the 3/4 cup stated in the recipe or keep at the 3/4 cup? If using less, what would you recommend?
Start with 1/2 cup. After Step 3, when it’s cool enough do a taste test. Add more to taste as needed. Then proceed to Step 4.
I can’t wait to try this! I’m so excited! However, I’m going to have to try and substitute the almond milk with unsweetened, full fat coconut milk. Nut allergies in the house. Hopefully it will turn out fine.
I hope the coconut milk isn’t too overpowering and that it turns out well for you. Keep me updated 🙂
I’m also going to try with coconut milk as I’m sensitive to almonds. Any updates on this?
My preference is hot eggnog, does it taste great hot?
Can this be frozen after preparing?
I haven’t tried this yet, but I would think it would freeze well. There is such a high content of fat that I’m pretty sure it would be stable enough to freeze and not crystallize too bad. Also, these ingredients are very similar to an ice cream base so I think it might be amazing! It would be awesome to make a parfait with it